My third cookbook, a vegetarian guide to grains, legumes, nuts, and seeds, is set to release this fall. In the book I share all my favorite cooking techniques and so many delicious recipes.

Learn which grains to fry, pop, or leave to the rice cooker, plus how to turn different nuts into butters, creams, or salad crunchies, and which beans stand up well in hearty sauces or as purees. Chapters, organized by ingredient, start with basic background, buying, storage, and cooking lessons with charts, then dive into recipes to showcase the yearlong pantry with seasonal vegetable swaps.